| Jul 08, 2011 |
Microfluidization for cassava starch modification
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(Nanowerk News) Researchers at National Nanotechnology Center (NANOTEC) in Thailand have discovered that using microfluidization has an effect on the structure and thermal properties of cassava starch-water suspension (20% w/w).
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"This is the first time that anyone has ever used microfluidization for cassava starch modification" said Dr. Kittiwut Kasemwong, researcher at NANOTEC Nano-Delivery Lab. "After using the microfluidization treatment, we noticed bigger starch granule was partially gelatinized, and a gel-like structure was formed on a granular surface. Our investigation indicates that high- pressure microfluidization process induce the gelatinization process which is crucial for granule swelling and water access".
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| Dr. Kittiwut Kasemwong
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This discovery has many application potentials in the food and drug industry. According to the Thai Board of Investment (BOI), the Thai food industry generates about $15 billion dollars annually and comprises about 30% of GDP. As for the drug industry, it is estimated that by 2016 Thailand will have the seventh largest pharmaceutical market in the Asia Pacific region.
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Collaborators on this investigation included researchers from Srinakharinwirot University and Kasetsart University. The researchers reported their investigation in a paper published in Starch ("Effect of high-pressure microfluidization on the structure of cassava starch granule").
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